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"  Pralines  Ingredients  \u2022 1 cup raw pecan halves \u2022 1 cup warm water \u2022 2 T powdered sugar \u2022 \u215B salt  Directions Preheat the oven to 290\u00B0F. Add pecans to warm water and soak for 1 minute. Drain completely on paper towels; then toss the pecans in powdered sugar mixed with salt in a small bowl. Spoon onto a baking sheet in a single layer, and cook for 40 minutes, turning periodically. Remove from heat and let air dry on the pan. Crust  Ingredients  \u2022 4 T butter \u2022 1 T sugar \u2022 Pinch of salt \u2022 \u00BE cup flour \u2022 2 T cold water Directions Preheat the oven to 350\u00B0F. In an electric mixer using the whip attachment, combine the butter, sugar, salt, and flour. Process until pea-size balls form. Slowly add the cold water until the dough pulls together. Wrap the dough in plastic wrap and refrigerate for 1 hour. On a flat, floured surface, roll the dough to \u215B-inch thickness. Line 6 (4-inch) tartlet pans with the dough and trim the edges. Bake for just 8 minutes; this &amp;#039;blind&amp;#039; baking step sets the crust so the filling can be added. Let cool to room temperature.  Filling  Ingredients  \u2022 2 medium sweet potatoes \u2022 2 eggs \u2022 1 egg yolk \u2022 4 T butter, melted \u2022 1 oz. (2 T) brown sugar \u2022 1 oz. (2 T) maple syrup \u2022 \u2153 cup heavy cream \u2022 1 vanilla bean, split and scraped \u2022 \u00BC tsp. salt \u2022 \u00BC tsp. cinnamon \u2022 \u00BC tsp. cloves \u2022 \u00BC tsp. nutmeg Directions Preheat the oven to 425\u00B0F. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, or until tender. Peel when cool enough to handle and then puree in a food processor. Measure out 1 cup of puree; use any remaining puree for another purpose. In a metal mixing bowl, use a wire whisk to combine the eggs, egg yolk, and butter with the puree. Add the remaining ingredients to the mixture.  Ganache  Ingredients  \u2022 \u00BE cup heavy cream \u2022 \u00BD chopped semisweet chocolate Directions Scald the cream in a medium saucepan over medium-high heat. Add the chocolate and remove from the heat. Let stand for 4 minutes and then whisk until smooth; set aside and keep warm. Putting It All Together Fill the baked tartlet pans with equal parts of the potato mixture and bake for 30 minutes; remove from oven and let cool for 15 minutes. Remove the baked pies from the pans. Cover each tartlet with a thin layer of ganache. Top the pies with a pecan praline. Serves 6.  From The Rusty Parrot Cookbook: Recipes from Jackson Hole&amp;#039;s Acclaimed Lodge by Darla Worden and Eliza Cross, courtesy of Gibbs Smith, gibbs-smith.com. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2366/sweet-potato-pie-chocolate-ganache-pecan-pralines-recipe-a-62003/>